Prosciutto Wrapped Fig and Pecan Hand Pies with Gorgonzola
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Cooking tools:
- Food processor
- Muffin tin
- Rolling pin
- Cooling rack
- Paring knife
- Pastry brush
- Mixing bowl
- Plastic wrap
- Oven
- Refrigerator
Ingredients
- 2½ cup all-purpose flour, plus more for rolling surface
- 1 teaspoon kosher salt
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- ¼ cup ice water
- 5 ounces pecan pieces, shelled
- 3 tablespoons olive oil
- ½ teaspoon lemon zest
- ½ teaspoon thyme leaves, minced
- 1 pinch each salt and pepper
- 8 slices prosciutto
- 8 whole figs, stem end trimmed
- 4 ounces gorgonzola, crumbled
- honey, as needed
- 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
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